Dessert

Do you like pina coladas? I know that song is an oldie but definitely a goodie. Now let's get to the good stuff. The food!! Here is a pina colada cake that looks fantastic.


INGREDIENTS

1 package (14 1/2 oz) angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut


DIRECTIONS

1. Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
2. In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
3. Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
4. Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

Posted by Sabriena at 15:03

I would have to say that carrot cake is definitely one of my favorite kinds of cakes. If I don't feel like having a lot of chocolate but still want a cake I will usually turn to a carrot cake. My ideal carrot cake has no walnuts in it though. I can't stand walnuts. If you are looking to indulge yourself in a sweet treat then save 300 calories for a slice of this heaven.



INGREDIENTS

gold medal whole wheat flour, 2 cup
florida crystals natural sugar, 48 tsp
*Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp., 12 serving
Baking Powder, 4 tsp
cinnamon, 2 tsp
morton salt, 0.25 tsp
silk soy milk, 1.5 cup
vanilla extract, 4 tsp
mazola canola oil, 8 tbsp
carrots, 1 cup
ginger, 1 tsp
walnuts, 1 cup

DIRECTIONS

oven to 350
mix dry ingredients add carrot ginger and wet until just mixed.
pour into lightly oiled pan and bake 25-30 min.

Posted by Sabriena at 11:13

A featured recipe on Sparkrecipe, it reminds me of something I used to make when I was little. Except I just threw peanut butter and rice crispies in a bowl then microwaved it. It was actually really delicious. Anyway, this one isn't so one two, but it does seem just as delicious as my own recipe as when I was little.


INGREDIENTS

6 cups Crisped Rice Cereal
3/4 cups Natural Peanut Butter
4 cups miniture marshmallows
1 bag Reese's Pieces Candy (1.6 ounces)

DIRECTIONS

Melt Peanut Butter and Marshmallows in a large sauce pan, stir constantly. When melted and smooth stir in Cereal and Candy. Press into a rectangle baking dish or molds with wet hands (so they don't get sticky). Cut into 24 squares when cool. Store covered in plastic wrap so they stay soft.

Posted by Sabriena at 10:38

Dessert! The best way to end a fantastic dinner and night. But you are trying to eat healthy so you think you are stuck with just having fruit and air popped popcorn? Think again! This sugarless chocolate mousse should perk you right up when dessert rolls around. It is sugarless which I am unsure about, but hey don't knock it until you try it, right?

INGREDIENTS

Cocoa, dry powder, unsweetened, .25 cup
Flour, white, .25 cup
6 t powdered sugar substitute
Instant Coffee, 2 tsp
Skim Milk, 2 cup
Vanilla Extract, 1.5 tsp
Egg white, 5
Cream of tartar, .5 tsp

DIRECTIONS

In 2 qt. pan, combine cocoa and flour, sweetener, and instant coffee; gradually stir in skim milk till smooth. Cook over medium heat about 5 minutes, stirring till thickens and boils; cook and stir 1 minute longer.
Remove and stir in vanilla. Pour into large heat resistant bowl; cover surface with plastic wrap; refrigerate 45 minutes.
When cold, beat with whisk till smooth. Set aside. In medium bowl with electric mixer at high speed, beat egg whites and cream of tartar just until soft peaks form. Immediately stir a third into the cocoa mixture; using a rubber spatula, fold in remaining whites.
Spoon mousse into 6 custard cups. Refrigerate up to one hour.

Posted by Sabriena at 08:38

If you are like my husband and myself, you might have put Valentine's Day off for a bit. Just the "getaway" thing. He made me dinner last night so it was still nice but we didn't really go all out. Now this dessert is definitely a way to go ALL out! Cupids Pillows sound so good that you can make them for any special occasion, not just Valentine's Day!

INGREDIENTS

1 pkg. (17.3 oz.) puff pastry sheets (2 sheets), thawed
1 egg white
3/4 cup good-quality semi-sweet chocolate chunks
2 cups fresh or frozen raspberries, pitted cherries, or chopped strawberries (or a mixture)

DIRECTIONS

Roll a single puff pastry sheet into about a 16" square.
Brush pastry lightly with egg white.
Cut pastry sheet into sixteen 4"x4" squares.
Place about 1 tsp. chocolate and one or two raspberries in center of each square.
Fold to form a triangle and press firmly on both edges with a fork or pastry crimper to seal.
Prick the centre of the pastry with a fork
Repeat with remaining pastry sheet, chocolate and raspberries.
Put filled pastries onto large un-greased sheets. Freeze 30 minimum minutes.
Pastries can be fully frozen individually at this point and sealed in a heavy-duty bag for later use.
Preheat oven to 375°F.
Bake 17 min. or until puffed and golden.

Posted by Sabriena at 06:20